Coffee Cake with Chocolate Meringue
Coffee Cake with Chocolate Meringue
Ingredients
- 1 1/4 cups (310 ml) sifted all-purpose flour
- 1/2 teaspoon (2.5 ml) baking powder
- 5 eggs, at room temperature
- 1 1/4 cups (310 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 ml) vegetable oil
- 3/4 cup (180 ml) strong espresso coffee
- 1 1/2 cups (375 ml) sugar
- 2 eggs
- 4 egg yolks
- 2 cups (500 ml) unsalted butter, cut into cubes, softened
- 1 cup (250 ml) icing sugar
- 1/4 cup (60 ml) cocoa powder
- 4 egg whites
- 1/4 teaspoon (1 ml) cream of tartar
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 42 x 30-cm (17 x 12-inch) baking sheet. Line the baking sheet with parchment paper, letting the paper hand on 2 sides.
- In a bowl, combine the flour and baking powder. Set aside.
- In a bowl, beat the eggs with the sugar and vanilla until the mixture is light and triples in volume, about 10 minutes. Add the oil in a stream while whisking.
- Sift the flour over the bowl and fold in with a spatula or a whisk.
- Spread the batter on the baking sheet. Bake for about 15 minutes or until the cake is lightly browned. Unmould by flipping the cake on parchment paper sprinkled with sugar. Allow to cool between the two sheets of papers under a clean cloth.
- Cut off the edges of the cake. Cut the cake into four 41 x 7-cm (16 x 2 ¾-inch) strips. Wrap the cake tightly.
Coffee Cake with Chocolate Meringue